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Nutrition: per serving (without creme fraiche or ice cream)

  • kcal331
  • fat15g
  • saturates8g
  • carbs44g
  • sugars28g
  • fibre2g
  • protein8g
  • salt0.78g
    low

Method

  • step 1

    Mix the eggs, milk, lemon zest and 1 tbsp sugar in a shallow dish. Add the bread, then turn in the liquid until well soaked.

  • step 2

    Put 2 tbsp sugar and 25g butter in a frying pan, then heat gently until the sugar has melted. Add the plums, then fry until they are softened and the juice is golden brown, about 5 mins. Add the lemon juice, then heat gently to make a light syrup.

  • step 3

    Heat the remaining butter in a large non- stick frying pan, then add the slices of bread and fry on each side until golden brown. Put two slices on each plate, sprinkle with the remaining sugar, then spoon over the plums and their juices. Serve as they are or with crème fraîche or vanilla ice cream.

Recipe from Good Food magazine, September 2008

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.5 out of 5.6 ratings
dreamweaver avatar

dreamweaver

A star rating of 4 out of 5.

Its a Christmas Eve tradition to have this for breakfast, we have it with ice-cream and only have the plums its the kids aren't eating it, otherwise its maple all the way!

caroljefferson

superb, hubby and 2 teenage boys polished this off in approx 3 mins, we live in France so great way to use up day old baguette!

twoboots

A star rating of 5 out of 5.

I added vanilla and a pinch of salt to the eggs. I used 6 of those brioche rolls, split length ways, this soaked up nearly all the egg mix. I used much less butter, ii poured some of the plumb frying butter into the toast pan and added a little bit more to do the French toast. I think brioche is so…

niccip

A star rating of 4 out of 5.

I made these for my parents - didn't have brioche so used stale croissants! Brioche would be better but they were delicious nevertheless!

emily84

Sorry everyone, a stray bit of another recipe had found its way onto the bottom of this one. Have now removed it. Thanks, Emily

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